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beef & chard meatballs

Beef & Chard Meatballs

Adapted from Mario Batali's America Farm to Table

Packed with flavor & texture.

Servings 28 golf ball-size meatballs
Author Rosemary Stelmach

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium red onion, halved & cut into 1/3" thick slices
  • 3 garlic cloves, peeled and thinly sliced
  • 1 pound trimmed swiss chard, stems and leaves cut into 1/4 inch thick pieces
  • 2 cups coarse fresh bread crumbs, lightly toasted
  • 1 pound ground beef
  • 1 pound mild chicken sausage, removed from casing and broken into pieces
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 4 garlic cloves, peeled and grated
  • 2 tablespoons chopped fresh marjoram
  • 1/4 teaspoon red pepper flakes (very optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • your favorite marinara or tomato sauce (for simmering)

Instructions

  1. Preheat oven to 475°F.

  2. In a large sauté pan, heat the oil over medium-high heat.  Stir in the onion and garlic.  Add the swiss chard and season with salt.  Cover and cook for 5 minutes, or until the chard softens.

  3. Uncover the chard.  Stir and cook for 8 to 9 minutes longer until chard is very tender.  Set aside to cool.  Chop well then place between two plates to press out any excess moisture.

  4. In a large bowl, combine the swiss chard along with the remaining ingredients.  Mix lightly until just combined.  

  5. Form into golf ball-size meatballs and place in a shallow casserole dish.  Roast meatballs until dark golden brown, about 15 minutes.  

  6. Simmer baked meatballs in marinara or tomato sauce for about 45 minutes.  Serve with your favorite pasta.